US2005019465A1PendingUtilityA1
Quality improved cooked rice
Est. expiryJun 30, 2023(expired)· nominal 20-yr term from priority
A23L 7/1965
47
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Claims
Abstract
Cooked rice having an improved quality and reduced amounts of broken cooked rice and/or crumbled cooked rice and suppressed unpleasant odors such as rice bran odor and old rice odor may be prepared by subjected rice to a steaming treatment at a temperature of from 100 to 250° C. for a period of from 0.1 to 60 seconds and, then, boiling the steamed rice.
Claims
exact text as granted — not AI-modified1 . A process for preparing cooked rice, said process comprising:
(a) steaming raw rice at a temperature of 100 to 250° C. for a time of 0.1 to 60 seconds, to obtain steamed rice; (b) cooling said steamed rice, to obtain cooled rice; and (c) boiling said cooled rice.
2 . The process of claim 1 , wherein said raw rice is steamed at a temperature of 105 to 180° C. for a time of 0.5 to 15 seconds.
3 . The process of claim 1 , wherein said raw rice is steamed at a temperature of 110 to 150° C. for a time of 1 to 5 seconds.
4 . The process of claim 1 , wherein said streamed rice is cooled to a temperature of 60° C. or less.
5 . The process of claim 1 , wherein said streamed rice is cooled to a temperature of 25° C. or less.
6 . Cooked rice, which is prepared by a process according to claim 1 .
7 . A process for preparing retort cooked rice, said process comprising:
(a) steaming raw rice at a temperature of 100 to 250° C. for a time of 0.1 to 60 seconds, to obtain steamed rice; (b) cooling said steamed rice, to obtain cooled rice; and (c) subjecting said cooled rice to a retort treatment.
8 . The process of claim 7 , wherein said raw rice is steamed at a temperature of 105 to 180° C. for a time of 0.5 to 15 seconds.
9 . The process of claim 7 , wherein said raw rice is steamed at a temperature of 110 to 150° C. for a time of 1 to 5 seconds.
10 . The process of claim 7 , wherein said streamed rice is cooled to a temperature of 60° C. or less.
11 . The process of claim 7 , wherein said streamed rice is cooled to a temperature of 25° C. or less.
12 . Retort cooked rice, which is prepared by a process according to claim 7 .
13 . A process for preparing frozen cooked rice, said process comprising:
(a) steaming raw rice at a temperature of 100 to 250° C. for a time of 0.1 to 60 seconds, to obtain steamed rice; (b) cooling said steamed rice, to obtain cooled rice; (c) boiling said cooled rice, to obtain boiled rice; and (d) freezing said boiled rice.
14 . The process of claim 13 , wherein said raw rice is steamed at a temperature of 105 to 180° C. for a time of 0.5 to 15 seconds.
15 . The process of claim 13 , wherein said raw rice is steamed at a temperature of 110 to 150° C. for a time of 1 to 5 seconds.
16 . The process of claim 13 , wherein said streamed rice is cooled to a temperature of 60° C. or less.
17 . The process of claim 13 , wherein said streamed rice is cooled to a temperature of 25° C. or less.
18 . Frozen cooked rice, which is prepared by a process according to claim 13 .
19 . A process for preparing processed rice, said process comprising:
(a) steaming raw rice at a temperature of 100 to 250° C. for a time of 0.1 to 60 seconds, to obtain steamed rice; and (b) cooling said steamed rice.
20 . The process of claim 19 , wherein said raw rice is steamed at a temperature of 105 to 180° C. for a time of 0.5 to 15 seconds.
21 . The process of claim 19 , wherein said raw rice is steamed at a temperature of 110 to 150° C. for a time of 1 to 5 seconds.
22 . The process of claim 19 , wherein said streamed rice is cooled to a temperature of 60° C. or less.
23 . The process of claim 19 , wherein said streamed rice is cooled to a temperature of 25° C. or less.
24 . Processed rice, which is prepared by a process according to claim 19.Join the waitlist — get patent alerts
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